# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz linguine
→ Sauce
03 - 3 tbsp unsalted butter
04 - 2 tbsp extra-virgin olive oil
05 - 4 garlic cloves, minced
06 - 1/4 tsp crushed red pepper flakes (optional)
07 - 1/2 cup dry white wine
08 - Zest of 1 lemon
09 - Juice of 1 lemon (about 2 tbsp)
10 - 1/4 cup fresh parsley, chopped
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Grated Parmesan cheese (optional), for serving
13 - Lemon wedges, for serving
# How-To Steps:
01 - Bring a large pot of heavily salted water to a rolling boil and cook the linguine according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
02 - Pat the shrimp dry with paper towels and season lightly with salt and freshly ground black pepper.
03 - Warm a large skillet over medium-high heat and add the butter and olive oil, swirling until the butter has melted and the fat is shimmering.
04 - Add the minced garlic and crushed red pepper flakes (if using) and sauté for about 1 minute until fragrant, taking care not to let the garlic brown.
05 - Add the shrimp to the skillet in a single layer and cook 1–2 minutes per side until opaque and just cooked through; transfer the shrimp to a plate to avoid overcooking.
06 - Pour the white wine into the hot skillet and scrape up any browned bits from the bottom; simmer for 2–3 minutes until the wine reduces slightly and the alcohol aroma has dissipated.
07 - Reduce the heat to low and stir in the lemon juice and lemon zest, adjusting seasoning with salt and pepper.
08 - Add the drained linguine to the skillet and toss to coat thoroughly with the sauce, adding reserved pasta water a tablespoon at a time until the sauce reaches the desired consistency.
09 - Return the cooked shrimp to the pan with half of the chopped parsley and toss gently until everything is heated through and evenly coated.
10 - Divide the pasta among plates, garnish with remaining parsley, lemon wedges and grated Parmesan if using, and serve immediately.
